Q: Beef doneness temppgluth1 The low pH of lime juice or vinegar is bactericidal. It's why pickled things work safely and vinegar is used as a sanitizer. Well, no. "...safe food handling procedures and proper and...
Sorry! 6777Bob Terwilliger Gosh! And double gosh! I'm trying to catch-up and came across this one. IMO this ng is rather...
wffng7
Actually acetic foods in tins, like tomatoes, are the most likely to become toxic, the acid is more likely to erode metal and cause minute pinholes, especially near the seam at the lid, usually the upper lid as the can stands due to the small void; gas escapes so there is no bulging but the poison contained therein can be the most intense. Examine all cans carefully before opening. If a can has been sitting in your cupboard for a couple of years give it a good hard squeeze before opening, any liquid escapes toss it. It's a good habit to mark all cans with date of purchase as soon as brought home; you'll never remember later when you bought what and the date will enable you to rotate your stock. Tins more than five years old should be considered highly suspect, I would toss them. I date all foods as soon as they arrive home. It's rare I have something around for five years so don't often toss things, but just last week I discovered a can of Goya Coco Lopez in the back of my cupboard, marked 4/98, I tossed it unopened. It had a price sticker, $1.19... an amount hardly worth taking a chance. Canned fish is another culprit deserving of suspician, foods with relatively high salt content are also subject to pinholes. Any can with rust, toss it. Judging canned kraut by it's odor is inane.. beware if it doesn't smell "off". I don't know how anyone can eat canned kraut, it smells exactly the same fresh from the can as it does
Chocolate Sauerkraut Cake
Sorry! 6776Dewdrop43, You MUST stick around! As long as you will do so, I will not be the oldest person on rfc. I am going to be eighty later this year. Seriously, stick around...
INGREDIENTS: 2/3 cup butter 1-1/2 cup sugar 3 large eggs, beaten 1 teaspoon vanilla 1/2 cup cocoa 2-1/4 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup water 2/3 cup chopped sauerkraut, drained
PREPARATION: Preheat oven to 350 degrees F. Grease and flour 2 8 or 9-inch cake pans. Cream butter and sugar. Beat in eggs and vanilla. In another bowl, combine cocoa, flour, baking powder and salt with wire whisk. Slowly add to creamed mixture alternately with water. Fold in sauerkraut and pour into prepared pans. Bake for 25 to 30 minutes. Frost with a cream cheese or buttercream frosting. -anon-
Sheldon
